Easy Blueberry Pudding Cake Ready in 30 Minutes

Did You Know 80% of Home Bakers Avoid Cake Recipes Because They Seem Too Complicated?

I used to be part of that statistic too—until I discovered the magic of this Easy Blueberry Pudding Cake. It’s the kind of dessert that whispers promises of warm summer afternoons and effortless baking triumphs. No fancy techniques, no temperamental ingredients—just a humble batter that transforms into a luscious, self-saucing wonder in the oven. The best part? Those juicy blueberries sink into the cake like little bursts of joy, creating a pudding-like layer that’ll make you question why you ever doubted your baking skills.

This recipe is my go-to when I crave something comforting yet impressive—like the culinary equivalent of a cozy hug. It’s perfect for last-minute guests, Sunday family dinners, or those evenings when you deserve a sweet reward. And here’s a secret: even if you accidentally overmix the batter (we’ve all been there!), this forgiving cake still emerges with a tender crumb and that irresistible jammy blueberry swirl.

What makes this Easy Blueberry Pudding Cake truly special is how it plays with textures. The top bakes into a golden, slightly crisp crown, while beneath it lies a hidden treasure—a spoonable, velvety pudding layer that melds with the fruit. It’s like having two desserts in one, with none of the fuss of layered cakes or temperamental custards. And when served warm with a scoop of vanilla ice cream? Pure bliss.

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Easy Blueberry Pudding Cake

There’s something magical about the way blueberries burst into jammy sweetness when baked—especially in this comforting, old-fashioned pudding cake. It’s the kind of dessert that feels like a hug, with a tender crumb and a saucy layer that forms right beneath as it bakes. Perfect for lazy Sundays or when you need a little homemade sweetness without the fuss.

Ingredients You’ll Need

• 1 cup fresh blueberries – Frozen work too, but don’t thaw them! Their icy little bodies will melt into pockets of juicy goodness.
• 1 cup all-purpose flour – Spoon and level it, friends. No packed flour here—we want lightness!
• ¾ cup granulated sugar – Just enough to sweeten without overpowering the berries’ natural tartness.
• 1 tsp baking powder – Our trusty lift for that cloud-like texture.
• ½ tsp salt – A pinch to balance the sweetness and make the flavors sing.
• ½ cup whole milk – The richness makes a difference, but any milk you have will do in a pinch.
• 1 large egg – Room temperature, please! It blends smoother and gives the batter better structure.
• 2 tbsp melted butter – Unsalted, so we control the salt. Plus, that golden, buttery aroma? Irresistible.
• 1 tsp vanilla extract – The secret whisper of warmth in every bite.
• ¾ cup boiling water – Trust the process! This creates that dreamy pudding layer beneath the cake.
• Extra sugar & cinnamon for sprinkling (optional) – Because a little sparkle on top never hurt anybody.

Let’s Make the Magic Happen

1. Preheat & Prep: Crank your oven to 350°F (175°C) and grab an 8×8-inch baking dish. No need to grease it—this beauty forms its own sauce!
2. Berry Bliss: Scatter the blueberries evenly across the bottom of the dish. If you’re feeling fancy, toss them with a teaspoon of flour first—this helps prevent sinking (but honestly, even sunken berries taste amazing).
3. Dry Team Unite: In a bowl, whisk together the flour, sugar, baking powder, and salt. No lumps allowed—we’re aiming for a tender crumb.
4. Wet Ingredients Waltz: In another bowl, lightly beat the egg, then whisk in the milk, melted butter, and vanilla. Pour this into the dry ingredients and stir just until combined. Overmixing = tough cake, and we want clouds, not bricks!
5. Batter Up: Dollop the batter over the blueberries and gently spread it to cover. Don’t stress about perfection—those berries will peek through in the oven, and that’s part of the charm.

Now, here comes the fun part—the boiling water! But before we get to that, let me tell you about the first time I made this cake…

Conclusion

This Easy Blueberry Pudding Cake is the perfect dessert for any occasion—whether you’re hosting a dinner party or simply craving a sweet, comforting treat. With its tender cake layer, juicy blueberry filling, and minimal prep time, it’s a recipe that delivers big on flavor without requiring hours in the kitchen. The best part? It’s versatile enough to enjoy warm with a scoop of vanilla ice cream or chilled straight from the fridge.

Ready to give it a try? Whip up this delightful dessert and let us know how it turns out in the comments below! And if you loved this recipe, don’t forget to explore our other cozy dessert ideas—like our Classic Lemon Bars or Raspberry Crumble—for more sweet inspiration.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well in this recipe. No need to thaw them—just toss them in as-is, and they’ll soften beautifully while baking.

Can I make this cake ahead of time?

Yes! This cake keeps well for up to 2 days when stored in an airtight container in the fridge. For the best texture, reheat individual slices in the microwave for a few seconds before serving.

What can I substitute for buttermilk?

No buttermilk on hand? No problem! Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and you’ve got a perfect buttermilk substitute.

Can I use a different fruit?

Definitely! This recipe is adaptable—try it with raspberries, blackberries, or even diced peaches for a delicious twist. Just keep the measurements the same.

Why is my cake too dense?

Overmixing the batter can lead to a denser texture. Stir just until the ingredients are combined—a few lumps are okay! Also, make sure your baking powder is fresh for the best rise.